Food Business News - June 21, 2011 - (Page 12)

Snack food sales reach $64 billion in 2010, may top $77 billion by 2015 frequent restaurant dining, busy consumer lifestyles requiring eating on the go, and more and more consumers repacking meals with several smaller snacks. Also, manufacturers are working to develop healthier snacks that still taste just as good. “The boundaries between meals and snacks are growing even blurrier, creating consumer consumption habits that will resonate for generations,” said David Sprinkle, research director and publisher of Packaged Facts. “The children of today, comfortable with replacing entire meals with snacks, will pass these lifestyle traits on to their children, ensuring that snacking will remain a big part of American life.” Health is top-of-mind for consumers, and snack foods that are marketed with a “betterfor-you” halo will remain popular. Companies are highlighting vitamins, minerals, fiber content and lower sodium more so than ever before. In addition to the health aspects, manufacturers must also offer a secondary level of appeal to consumers such as unique flavors or ingredient blends and an overall quality taste. FBN Cargill opens Latin American innovation center PINAS, BRAZIL — Cargill has opened an innovation center in Brazil to support its growing Latin American business. The new facility cost approximately $12.6 NEW YORK — American consumers are snacking more than ever with U.S. retail sales of packaged snacks reaching $64 billion in 2010, up from $56 billion in 2006, according to market researcher Packaged Facts. In addition, sales of packaged snacks are expected to reach $77 billion by 2015. This represents a compound annual growth rate of 3% in recent years with that growth rate expected to increase to 4% by 2013. Snacking has been on the increase as the result of less Recession seen triggering sharp drop in food product introductions WASHINGTON — After peaking in 2007, new products introduced by the food and beverage industry fell sharply in 2008 and 2009, according to data published by the U.S. Department of Agriculture. Food and beverage product introductions in 2009 were 19,047, down 3,519 from 2008 and down 21% from the 2007 record of 24,236. The data were published in the June issue of Amber Waves magazine from the Economic Research Service of the U.S. Department of Agriculture. The E.R.S. described the decline in 2009 as the largest in at least 15 years. The pace of new product introductions grew fairly steadily through the 1990s and into the 2000s. As recently as 1992, the number of new products introduced each year in U.S. food and beverage product introductions the food and beverage industries totaled only 25 about 10,000. Categories with the most new products 20 included beverages and candy, gum and snacks. 15 The E.R.S. said the steepest reduction in new products were among 10 products with popular “tags” such as premium or organic. By contrast, the 5 1992 1994 1996 1998 2000 2002 2004 2006 2008 E.R.S. said private label product introductions hit Source: U.S.D.A., Economic Research Service using Datamonitor data. a record high in 2009. FBN ® million, is 215,000 square feet and features multiple laboratories for product development testing in the areas of beverage, baking, confectionery, convenience foods and dairy. “Cargill’s Latin American business is growing rapidly and our customers — local, regional and global — are increasingly turning to Cargill to help them develop new products and improve the formulations of existing products,” said Sergio Rial, a senior vice-president with Cargill. “This exciting new facility unites our diverse technical capabilities and ingredient portfolio under one roof and enables Cargill to efficiently partner with customers and the academic community to develop meaningful new consumer products.” The company said the innovation center will serve as a regional product development hub, particularly for the company’s customers in Argentina and Venezuela. It also will promote and facilitate the exchange of best practices across Latin America and globally among Cargill’s more than 1,000 food and beverage scientists and researchers. “By focusing research and development efforts in the region, Cargill further encourages connectivity with other locations where it does business around the world, creating an environment that favors process, ingredients and product improvements,” Mr. Rial said. FBN 12 FOODBUSINESS NEWS Number, thousands June 21, 2011

Table of Contents for the Digital Edition of Food Business News - June 21, 2011

Food Business News - June 21, 2011
C.D.C. report fi nds increase in salmonella infections
General Mills sees ‘robust’ growth opportunities in global yogurt category
Following Jimmy
Web Contents
Editorial - German E.coli outbreak underscores need to fund F.S.M.A.
ConAgra acquires Marie Callender’s trademarks
Kraft investing to eradicate malnutrition
Perkins & Marie Callender’s fi les for bankruptcy
Snack food sales reach $64 billion in 2010, may top $77 billion by 2015
Recession seen triggering sharp drop in food product introductions
Cargill opens Latin American innovation center
John Bilbrey to helm at Hershey
ICL Performance to acquire Cosmocel Quimica
Sugar bull
Smithfield terminates Campofrio bid
Omega-3 food, beverage market grows 11%
Roark Capital ups presence in food industry
Calavo earnings decline due to higher costs
Mountaire Farms acquiring bankrupt poultry company
Diamond Foods returns to profi tability in third quarter
Nestle water efforts recognized
C.D.C. report points to increase in salmonella infections
Consumers await full impact of higher food prices
A difficult disappearing act
Innovation honored by the I.F.T.
Mintel: Functional foods ‘on life support’
Allergen labeling guidance needed
Creating a defi nition of sustainable nutrition
German E. coli outbreak may lead to changes
Chronic inflammation: The next opportunity?
ConAgra Mills unveils food safety system for flour
Finding fiber everywhere
Spicy fl avors moving beyond heat
Dairy Business News
Commission clears Lactalis acquisition of Parmalat
New texture system replaces milk fat in dairy products
Researchers target sodium redution in cheese
General Mills sees ‘robust’ growth opportunities in global yogurt category
Saputo fiscal year earnings rise 18%
New Danisco system targets artisan ice cream
Researchers target sodium reduction in cheese
Single-serve licensing
Quiznos adds three concepts to menu
Flax USA introduces Flaxmilk
Johnsonville Sausage adds chicken varieties
General Mills adds brownies to Fiber One line
Farley’s & Sathers updates Tree Top line
Ingredient Market Trends
Senate vote to end ethanol support seen as symbolic
Ingredient Markets
New container may hold two compatible products
Solbar names president of U.S. business
Sensient launches naturally-sourced colors in dry state
Comax develops fl avors for energy drinks
Puratos launches bake-stable chocolate fi llings
DSM completes U.S. innovation center
Sea salt assists in sodium reduction
Ad Index
Food Business in the News

Food Business News - June 21, 2011